|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Rum/Sherry||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Diced fully cooked ham||1⁄4 Cup (4 tbs)|
|Sliced pimiento-stuffed olives||2 Tablespoon|
|Crushed dried oregano||1⁄4 Teaspoon|
|Crushed dried thyme||1⁄8 Teaspoon|
|Crushed dried marjoram||1⁄8 Teaspoon|
|Broiler fryer chicken||3 Pound, cut up (1 Chicken, 2 1/2 To 3 Pound)|
|Hard cooked egg||1 , chopped|
In 4 1/2-quart Dutch oven cook onion, garlic, and chili powder in oil till onion is tender but not brown.
Stir in tomato sauce, rum or sherry, the 1/4 cup water, diced ham, raisins, olives, bay leaf, capers, salt, oregano, thyme, marjoram, and pepper.
Add chicken pieces to Dutch oven, turning to coat.
Cover and bake in 350° oven for 1 hour.
Uncover and bake 15 minutes more.
Transfer chicken to serving platter; cover and keep warm.
Remove bay leaf.
Skim fat from pan.
Measure juices; add water if needed to make 1 1/2 cups.
Return to Dutch oven.
Stir the 2 tablespoons water into cornstarch.
Add to juices.
On range top cook and stir till thickened and bubbly.
Spoon atop chicken.
Garnish chicken with green cilantro.